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White Chocolate Cherry Cheesecake
Postre

White Chocolate Cherry Cheesecake

5 hPara 12Nutri-Score D€€€
de @freshbeanbakery3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • shortbread cookies (crushed into fine crumbs)Panadería250 g
  • butter (melted)Lácteos100 g
  • cream cheese (at room temperature)Lácteos600 g
  • white chocolate (melted, divided)Despensa250 g
  • sugarDespensa150 g
  • eggs (at room temperature)Lácteos3 piezas
  • sour creamLácteos150 g
  • vanilla extractDespensa10 ml
  • cherries (pitted)Frutas y verduras300 g
  • cherry jamDespensa200 g
  • gelatin sheets (bloomed in cold water)Despensa6 g
  • heavy cream (cold, divided)Lácteos300 ml

por ración

Nutrición

434kcal

Carbohidratos
40 g
Proteínas
7 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde desmontable
  • Bol ×2
  • Cazo
  • Batidora de varillas
  • Espátula
  • Horno

paso a paso

Preparación

  1. Make the shortbread crust

    • Crush the shortbread cookies into fine crumbs and mix with the melted butter.
    • Press the mixture firmly into the base and up the sides of the springform pan.
    • Chill the crust while you prepare the filling.
    Paso 1

  2. Make the white chocolate cheesecake filling

    • Melt part of the white chocolate and let it cool slightly.
    • Beat the cream cheese with the sugar until smooth, then beat in the eggs one at a time.
    • Fold in the sour cream, vanilla extract and melted white chocolate until homogeneous.
    Paso 2

  3. Bake the cheesecake

    • Pour the filling onto the chilled crust and smooth the top.
    • Bake at 160 °C until the edges are set and the center still slightly wobbles.
    • Turn off the oven and let the cheesecake cool inside with the door ajar, then refrigerate.
    Paso 3

  4. Add the cherry jam layer

    • Spread the cherry jam evenly over the cooled cheesecake.
    • Return to the refrigerator to set.
    Paso 4

  5. Prepare the white chocolate cherry mousse

    • Warm the pitted cherries with a little sugar until soft, then blend and strain into a purée.
    • Melt the remaining white chocolate and dissolve the bloomed gelatin into it.
    • Whip the cold heavy cream to soft peaks and fold in the white chocolate, gelatin and cherry purée.
    Paso 5

  6. Assemble and chill

    • Spread the mousse over the cherry jam layer and smooth the surface.
    • Refrigerate until the mousse is fully set before releasing the pan.
    Paso 6
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